Pear and Honey Lenten Pie and Muesli cold apple casserole with Chocolate panforte (cake made from nuts and dried fruits)

Apple1.399 kg
Lemon juice 2 tablespoons
Sugar 3 tablespoons
Corn starch 2 tablespoons
Ground cinnamon 1 teaspoon
Solpo to taste


Butter 8 tablespoons
Honey 2.5 Tbsp
Wheat flour 1/2 cup
Hercules 2 cups
Almond Flakes 60 g
Sweet Coconut Chips 60 g

COOKING INSTRUCTIONS 1 HOUR PRINT

  1. Preheat the oven to 200 degrees.

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Oven thermometer

  1. Peel and cut the apples into small pieces. Put in a bowl and mix with lemon juice, sugar, starch, cinnamon and a pinch of salt. Mix well and put in an even layer in a rectangular shape.

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Press mechanical for citrus

  1. Melt butter and honey in a small deep skillet. Add flour, oatmeal, almonds, coconut and a pinch of salt. Mix well and put the mass in an even layer on the apples.
  2. Put in the oven for 45-55 minutes until the apples are soft. If the upper layer began to burn ahead of time, cover the form with foil, and after a while open again. Refrigerate and refrigerate. Serve in the morning with yogurt.
    TIP FOR RECIPE

  3. Butter can be replaced with vegetable.

Wheat flour 2 cups
Duchesse pears 4 pieces
Sugar1 cup
Water1 cup
Vegetable oil 1/2 cup


Nuts1 cup
Honey2 tablespoons
Citric acid 1 teaspoon
Cinnamon
Soda 1 teaspoon

COOKING INSTRUCTIONS 1 HOUR PRINT

  1. Pour sugar into a bowl, add water, add vegetable oil, warm, put honey, mix until honey and sugar dissolve, put soda, cinnamon or coriander, citric acid, chopped nuts and flour.
  2. The consistency of the dough should resemble thick sour cream.
  3. Peel the pears, cut them into cubes, put in the dough.
  4. Pour the cooked pear dough into a mold.
  5. Bake pear-honey lean cake at a temperature of 200 degrees in a preheated oven for about half an hour.

Panforte, translated from Italian – hard bread – a traditional Christmas Italian cake, the first mention of which appeared in the 13th century. It is customary to give a pie for Christmas. The originality of this pie lies in the fact that the ingredients in the filling can be replaced at your discretion, take nuts or dried fruits that you like and spices that you prefer. The combination of chocolate and candied citrus fruits with spices gives an amazing taste. I first tried the pie in Italy, since then I have baked it quite often. It is good because it is a lean, vegetarian and simply healthy dish.

Peeled hazelnuts 180 g
Peeled Almonds 180 g
Candied fruits from a mixture of citrus zest 180 g
Dried apricots 180 g
Wheat flour 180 g
Ground cinnamon 1 teaspoon


Ground Nutmeg 1 teaspoon
Ground ginger 1/2 teaspoon
Honey 180 g
Sugar 70 g
Water1 tablespoon
Dark chocolate 80% 50 g

COOKING INSTRUCTIONS 1 HOUR 30 MINUTES PRINT

  1. Bring honey, sugar and water to a boil over low heat, stirring constantly. Boil the syrup for 2 minutes, add chocolate, wait for complete dissolution, remove from heat. Allow to cool slightly.

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Pasta Casserole

  1. In a separate bowl, mix the components of the filling: candied fruit and dried apricots (cut into large cubes), nuts (pre-peeled), flour, spices. Pour in warm syrup and mix by hand until the mass becomes a homogeneous piece.
  2. For baking, use a round cast-iron or ceramic mold with a diameter of 20 cm. Lay out the mold with baking paper greased with butter. Wet your hands periodically in water, tamp the mass. Cover with baking paper greased with butter. Bake in the oven for 45 minutes at a temperature of 150 degrees.

TOOL
Oven thermometer

  1. Release the cake from the paper, sprinkle with icing sugar on all sides.
    TIP FOR RECIPE
    The ingredients in the filling can be replaced at your discretion, take nuts or dried fruits that you like and spices that you prefer. Use neutral honey (flower, may), without a specific taste. Keep refrigerated. Sliced ​​in thin slices is especially good at serving.

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